Low Carb Vegetarian Stuffed Poblano Peppers
How to Make It
Step
Recipe Steps steps 5 1 h
Step 1
Wash whole poblano peppers (one per serving) before drying them off, and place just one directly on top of a gas stove without any pan. Turn on a flame and allow the fire to burn and blister the dark green skin all over the pepper – really blistered. Use a pair of tongs to rotate and hold the pepper over the flame. Repeat the process for all your poblano peppers until they’re completely charred and the skins are beginning to flake away.
Step 2
Let the charred peppers cool until they’re just warm enough to touch. Use cold water running from your tap to help you remove all the blistered skin from each pepper to reveal soft and moist flesh underneath. Rinse all the blistered skin away, then slice the tops off of each pepper. Remove the cores and any seeds as well. Leave the peppers aside for later.
Step 3
Make Keto Spanish rice by combining cauliflower rice and avocado oil in a pan over high heat. If you’re using frozen cauliflower rice, you’ll need to cook the rice first before adding oil to cook off the water. Season the rice with salt, cumin, paprika, chili powder, and onion powder. Cook the rice until it’s tender and slightly golden. Turn your heat down to low and stir in the tomato sauce before removing the pan from the heat.
Step 4
Now, turn on your oven to preheat to 350 F (180 C) and grab a glass baking dish just large enough to hold all the peppers you’ll be stuffing. To stuff one pepper, push about 1 tablespoon of shredded monterey jack cheese into the bottom. Then, fill the pepper up with Spanish rice, pushing it down gently to really stuff the pepper. Leave about ½-inch of empty space at the top of the pepper, and fill that space with another 2 tablespoons of cheese.
Step 5
Add all stuffed peppers to your glass dish. Sprinkle 1 final tablespoon of shredded cheese on top of each pepper before sending the dish to your oven. Bake the peppers for just about 20 minutes or until the cheese is melted and the center of the thickest peppers is piping hot. Serve with cilantro (optional).
Ingredients
- Poblano Peppers, raw – 2 pepper
- Cauliflower rice – 10 oz
- Avocado oil – 1 tbsp
- Salt – 0.25 tsp
- Cumin, ground – 0.5 tsp
- Paprika – 1 tsp
- Chili powder – 1 tsp
- Onion powder – 0.5 tsp
- Tomato sauce – 0.33 cup
- Monterey Jack cheese – 2 tbsp, shredded
- Monterey Jack cheese – 2 tbsp, shredded
- Monterey Jack cheese – 2 tbsp, shredded